GUAVA CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
- Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 40.4 g, Cholesterol 85.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 319.3 mg, Sugar 21.9 g
GUAVA CAKE
Turn a head or two with our Guava Cake recipe. Not to toot our own horn, but our Guava Cake is moist, delicious and sweet without being overly sweet.
Provided by My Food and Family
Categories Dairy
Time 1h55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Mix guava paste and water in microwaveable bowl. Microwave on HIGH 1 min. or until softened to spreading consistency; set aside.
- Beat cream cheese, butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add milk, vanilla, flour, baking powder, baking soda and salt. Pour half the batter into 9-inch pan sprayed with cooking spray; cover with guava paste and remaining batter.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
- Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
GUAVA CHIFFON CAKE
From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!
Provided by Heystopthatnow
Categories Dessert
Time 3h
Yield 1 11x13, 1 serving(s)
Number Of Ingredients 25
Steps:
- FOR CAKE:.
- Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
- To make batter, sift together cake flour, sugar, baking powder and salt.
- Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
- FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
- Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
- Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
- FOR GUAVA CHIFFON FROSTING:.
- Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
- Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
- FOR GUAVA TOPPING:.
- Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
Nutrition Facts : Calories 5247.2, Fat 251.8, SaturatedFat 92.1, Cholesterol 2244.6, Sodium 4579.5, Carbohydrate 662.7, Fiber 6.6, Sugar 338.4, Protein 85.4
GUAVA CHIFFON CAKE
This cake has three parts. The actual cake, the frosting, and the topping. Taken from the Honolulu Star-Bulletin.
Provided by Pikake21
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
- To make batter, sift together cake flour, sugar, baking powder and salt.
- Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
- Beat with a spoon until mixture is smooth.
- Add food coloring.
- Set aside.
- To make meringue, beat egg whites with cream of tartar until soft peaks form.
- Gradually beat in 1/2 cup sugar until stiff.
- Gently fold batter into meringue until barely mixed.
- Pour into pan.
- Bake 35-40 minutes, until a pick inserted in the center comes out clean.
- Remove from oven and invert on a rack to cool completely.
- Remove from pan gently.
- Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
- Frosting:.
- Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
- Remove from heat and chill.
- Whip cream and vanilla, then fold into guava mixture.
- Frost sides of cake; cover top with guava topping.
- Makes enough to frost one cake.
- If layering an 11-by-13-inch cake, double this recipe.
- Topping:.
- Mix cornstarch with water to dissolve all lumps.
- Add salt, guava and lemon juices and egg yolk.
- Cook over low heat until thick, stirring constantly.
- Remove from heat and add butter.
- Spread when slightly cooled but still warm.
Nutrition Facts : Calories 524.7, Fat 25.2, SaturatedFat 9.2, Cholesterol 224.5, Sodium 457.9, Carbohydrate 66.3, Fiber 0.7, Sugar 33.8, Protein 8.5
GUAVA CHIFFON CAKE
Here is a delectable, elegant and beautiful bakery quality cake. I found this recipe in our local newspaper and it has been in my collection of recipes and there it stood. I am a little intimidated and it is also quite daunting to think that I can bake this wonderful cake. I have eaten this dreamy dessert at different restaurants and eateries and have even purchased it at our bakeries. The presentation of this cake is so lovely. It carries a triple guava flavor punch. Remarkably this cake lasts a long time in the refrigerator, which actually improves both the texture and taste. That is, if you can resist eating it all!
Provided by Jo Anne Sugimoto @sugarnspicetedibears
Categories Cakes
Number Of Ingredients 29
Steps:
- Preheat oven to 325 degrees. Lightly grease the bottom of an 11 x 13-inch pan.
- Sift together cake flour. sugar, baking powder and salt
- Make a well in the center, add oil, water, guava juice, egg yolks and vanilla extract. Beat with a spoon until mixture is smooth. Add food coloring, set aside.
- To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of sugar until stiff.
- Gently fold batter into meringue until barely mixed. Pour into pan and bake for 35 to 40 minutes, do a toothpick test, and if it comes out clean, it's done. Remove from the oven and invert on a rack to cool completely.
- Remove from pan gently. The cake may be cut in half lengthwise and frosted as two layers using the filling and frosting.
- For the frosting, beat egg yolks and sugar until lemon-colored, add guava juice, place in a saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
- Whip the cream and vanilla extract, then fold into guava mixture. Frost sides of cake, cover top with guava topping. Makes enough to frost one cake. If layering an 11 x 13-inch cake, double this recipe.
- For the topping, mix cornstarch with water to dissolve all lumps. Add salt, guava, lemon juice and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
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